Everyone in the universe should have a good cream cheese frosting recipe. Everyone. I use this one alot and modify it for the cake or cupcakes that I’m using it on, or in, or both!
As you well know, there’s a fair bit of beating involve when you’re making lovely smooth, whipped, fluffy cream cheese frosting or buttercream. I was fortunate enough to get a KitchenAid Tilt-Head Stand Mixer a few years ago and I am absolutely in love with it. My husband knows and he’s OK with it…. One of my gorgeous sisters gave me a KitchenAid Flex Edge Beater for my Kitchenaid stand mixer. Sounds boring? You’d be wrong! When I saw that thing beat and I didn’t have to stop and scrape down the sides of the bowl… Small things they say… Needless to say, I use that beater with this recipe.
Easy Cream Cheese Frosting
- This recipe will fill and ice a 3 layer cake or 24 cupcakes.
- 500g / 17 ½oz softened cream cheese
- 1/2 cup softened unsalted butter
- 2 teaspoons vanilla extract
- 5 cups icing sugar, siftedr
Beat the cream cheese, butter and vanilla extract until nice and smooth, with no lumps.
Add the icing sugar half a cup at a time. Beat well once all of the icing sugar is used.